Chicory adds texture and crunch to a dish. It can be eaten raw in salads, but is great cooked and combines well with the saltiness of ham. To temper its natural bitterness, dust the leaves with icing sugar before cooking.

Splash the olive oil into a large frying pan and warm on a medium heat.

Cut the chicory in half lengthways and season. Place in the pan and colour for four to six minutes on each side.

Remove and place in an ovenproof dish. Add the butter and a small amount of water and cook in the oven at 190C/gas mark 5 for 10 minutes, removing and tossing after a minute to ensure an even distribution.

Mix the breadcrumbs, Parmesan and gruyère together.

Remove the dish from the oven, check the chicory is soft and pour the cream evenly around it. Top with the breadcrumb mixture and sliced ham and place under the grill until you have a nice colour and crust.

Serve immediately with a tossed green salad.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett